Save A hearty and flavorful soup combining creamy potatoes, tender leeks, and spicy chorizo for a comforting meal perfect for cool days.
I discovered this recipe while searching for a cozy meal to make after a long autumn walk. The combination of leeks and chorizo always reminds me of family gatherings where we shared hearty bowls of soup around the table.
Ingredients
- Leeks: 2 large leeks (white and light green parts only), sliced
- Potatoes: 500 g (about 1 lb) potatoes, peeled and diced
- Garlic: 2 cloves, minced
- Onion: 1 medium, chopped
- Chorizo sausage: 150 g (5 oz), sliced or diced
- Chicken or vegetable stock: 1 L (4 cups)
- Heavy cream (optional): 100 ml (1/2 cup)
- Smoked paprika: 1 tsp
- Salt and freshly ground black pepper: to taste
- Olive oil: 2 tbsp
- Chopped fresh parsley (optional): for garnish
- Crusty bread (optional): for serving
Instructions
- Brown the chorizo:
- Heat the olive oil in a large pot over medium heat. Add the chorizo and cook for 3–4 minutes, stirring occasionally, until browned and the oil is tinted red. Remove about half of the chorizo with a slotted spoon and set aside for garnish.
- Cook the vegetables:
- Add the onion, garlic, and leeks to the pot. Cook for 5 minutes, stirring, until softened but not browned.
- Add potatoes and paprika:
- Stir in the potatoes and smoked paprika. Cook for 2 minutes.
- Simmer with stock:
- Pour in the stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are very tender.
- Blend for texture:
- Use a stick blender to partially blend the soup in the pot, leaving some chunks for texture. (Alternatively, blend half the soup in a blender and return to the pot.)
- Add cream and season:
- Stir in the cream (if using), return the reserved chorizo to the pot, and season with salt and pepper to taste. Heat through for 2–3 minutes.
- Serve:
- Ladle into bowls, garnish with parsley, and serve with crusty bread if desired.
Save Growing up, this soup was always on the menu during colder months. Sharing it with loved ones brings warmth and memories alongside delicious flavors.
Required Tools
Prepare this soup easily with a large soup pot, wooden spoon, slotted spoon, stick blender or countertop blender, chefs knife, and cutting board.
Allergen Information
This recipe contains dairy if cream is used, and the chorizo may contain gluten or other allergens. Always check ingredients for safety.
Nutritional Information
Each serving provides about 375 calories, 21 g total fat, 33 g carbohydrates, and 14 g protein.
Save Give this bowl a try for your next soup night. Its hearty texture and smoky flavor will quickly become a favorite in your home.
Cooking Questions
- → How do I achieve the best texture?
Blend part of the soup for creaminess, but leave some potato and chorizo pieces whole for bite and contrast.
- → Can I make this vegetarian?
Substitute chorizo with smoked tofu and use vegetable stock. Skip the chorizo step but follow the rest as written.
- → What can I serve alongside?
Crusty bread makes a great pairing, and fresh parsley adds color and herbal brightness.
- → Is this dish gluten-free?
Yes, if you use gluten-free chorizo and stock. Always check ingredient labels for hidden allergens.
- → How spicy is the soup?
Spice mainly comes from chorizo and paprika; add chili flakes for more heat or omit if sensitive to spice.
- → Can I prepare this ahead?
Yes, make ahead and reheat gently, adding cream and reserved chorizo just before serving for best texture.